FLEISCHWIRTSCHAFT international_04_2018

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........................................... 30 Fleischwirtschaft international 4_2018 Storage Packaging assures quality Modified atmosphere packaging is the most commonly packaging method used in poultry marketing Modified atmosphere packaging (MAP) is the displacement/ replacement of gaseous environment around the product by using suitable combination of gases (carbon dioxide, oxygen and nitrogen) before sealing in selective packaging materials. It extends the shelf life of meat and meat products by inhibiting microbial growth, lipid oxidation and maintaining desirable color. By Pramila Umaraw, Akhilesh K. Verma, Pavan Kumar and Devendra Kumar However, the shelf-life extension depends upon the various factors such as type of meat (species), combination of gases used, processing (cured, cocked, smoked etc.). Today consumers are more aware about nutritive quality and sensory attributes and safety of the meat and meat products which is better maintained in modified atmosphere packaging as compared to the vacuum and aerobic packaging condition. At the time of purchasing of meat and meat products consumer use appearance and color attributes as an indicator for judging the freshness quality (Fig. 1). So the gaseous mixture used in modified atmosphere packing plays an important role for both consumer as well as retailer because it maintains the Fig. 1: Consumers use appearance and color attributes as an indicator for judging the quality of poultry. fresh meat color and stability and extends the storage life of products, reduces microorganism’s growth and lipid oxidation and assures product safety. Packaging is a method of containing food products to extend their shelf life without much change in the nutritional, physicochemical and sensory quality. Type of the packaging and packaging material used is depending on the nature of the products such as vacuum packaging, aerobic packaging and modified atmosphere packaging (SAHOO and AN- JANEYULU , 1995). The term ‘modified atmosphere packaging’ usually indicates that air surrounding meat and meat products is replaced with various gas combinations that differ in their composition from air. Modified atmosphere packaging (MAP) has become more popular and is used for various meat products including poultry, because it has some advantages as compared to vacuum packaging techniques. Due to absence of the oxygen in packaging Advertisement Gas mixtures Tab. 1: Some suitable gas combination used in meats Meat/ products Temperature (C o ) Oxygen (%) Carbon dioxide (%) Nitrogen (%) Cooked 0–2 0 20–35 65–80 Fresh meat 0–2 70 20 10 Cured meat 1–2 0 30 70 Pork 0–2 80 20 0 Poultry 0–2 0 20–40 80–60 Fish 1–2 30 40 30 Fish (oily) 0–2 0 60 40 Source: UMARAW et al. FLEISCHWIRTSCHAFT international 4_2018
Fleischwirtschaft international 4_2018 31 Storage vacuum packaging may inhibit the obligate aerobic microorganisms which causes spoilage of meat and meat products, but a disadvantage of this technology is, that it does not maintain the color appearance and stability during storage. Meat and meat products are highly perishable food items. Using a suitable packaging method leads to a number of benefits like the delay of microbial spoilage, avoidance of contamination during handling and transport, maintenance of a desirable color particularly in red meat (fresh) preservation, minimization of moisture loss and simplification in transport and distribution. Appearance especially the color of meat and meat products has a great influence on the consumer acceptance and buying decision. Fresh meat color, as an indicator of wholesomeness, is preferred and can be maintained by using 60–80% oxygen (O2) which retards the metmyoglobin formation (a brown color pigment). The bright-red color of fresh meat can be stabilized by employing modified atmosphere packaging (MAP) and using a combination of gas such as oxygen (O2), nitrogen (N2) and carbon dioxide (CO2). Oxygen (O2), nitrogen (N2) and carbon dioxide (CO2) are the most frequently used gases. However, other gases used in packaging system such as carbon monoxide (CO), nitrous oxide (NO2) and sulfur dioxide (SO2) have also been used. CO2 and N2 gas combinations are suitable for the preservation of cured meat products, for a numbers of reasons including strong inhibition of the growth of microorganisms (RONCALE , 1994). Storage of meat is done in highoxygen packaging conditions for maintaining of the color, but packaging conditions with less than 80% O2 had been found to decrease meat quality (LUND et al., 2007) (Tab. 1). Meat lipids form secondary oxidative products upon oxidation are leading to rancid off-flavor development in meat and meat products including poultry. The rancid aromas produce a detrimental effect on the product quality and marketing possibilities. An alternative antioxidant effect may be found by packaging of meat in combination with different gasses like carbon dioxide, carbon monoxide, sulfur dioxide etc. (Fig. 2). Various gasses and their role in MAP Following are some common widely used gases in modified atmospheric packaging: r Carbon dioxide r Oxygen r Nitrogen r Carbon monoxide. At the moment for MAP packaging three principal gas are used like carbon dioxide (to inhibit aerobic microbial growth), and oxygen (to prevent anaerobic microbial growth) and nitrogen used as inert filler (prevents oxidation of fats and pack collapse). Carbon dioxide (CO2) Carbon dioxide is an important gas for the use in MAP because it has unique properties of solubility in the muscle as well as in lipid. One liter CO2 can dissolve in one kilogram of meat, i.e. in 1:1 ratio. The solubility of CO2 in meat is inversely related with temperature. When using a CO2 rich gas combination in packs, the ratio of the total package volume (liter) to the meat weight (kilogram) is dependent on the gas mix composition and could be up to 3:1 for mixtures in which CO2 predominates. Carbon dioxide enhances the shelf-life of perishable meats by retarding the microbial growth by enhancing both lag phase and generation time of microbes. The Advertisement
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